Breakfast Sundae

A totally naughty looking healthy breakfast sundae full of nourishing ingredients.

Chocolate granola, dairy free cashew yoghurt and berries, each individual element can be kept in your fridge and used to make different breakfasts throughout the week.

From simple yoghurt and berries to a bowl of chocolate granola and nut milk and jam on toast!  This recipe makes enough granola to last you a week or two – it never lasts to the second week in my house!

Get the recipe on Honestly Healthy now!

HH RECIPE – broccoli rice, fennel & orange salad

My second recipe for Honestly Healthy !

Just as we can see the first glimpses of Spring and all its wonderful colours we can begin to make lighter and fresher tasting meals. Using citrus flavours is a wonderful way to add some liveliness and some colour to dishes. This combination of hot vegetables and crisp orange bridges the gap between warming winter meals and summer salads.

For this recipe I mixed grains with broccoli ‘rice’ to make a really light and textured plate. Its totally vegan and makes a brilliant side dish as well as a meal in itself! The tahini dressing – one of my kitchen staples to make any salad delicious is given a kick by the orange juice and zest.

Check out the recipe here!!

HH RECIPE – Cauliflower Burgers with beetroot sauce and flatbread buns

cauliflowerburger

My first Ambassador recipe for Honestly Healthy!! I am so excited to have been chosen as an Ambassador for such an amazing brand that I have followed for some time now. I will be sharing one recipe per month on the Honestly Healthy site! My first is these colourful veggie burgers with a gluten free ‘bun’!

For this recipe the brief was to focus on ‘Brain boosting foods’ so including all green vegetables, cauliflower, beetroots, eggs, gluten free grains, avocado, blueberries, banana, chia seeds, cacao and more!

I chose two of my favourite vegetables from this list and made the most delicious vegetarian burgers.

These cauliflower burgers are really quick to make and will keep in the fridge cooked or raw for a few days, they are really easy to reheat for lunch. The burgers are much softer than regular burgers so the flatbreads are the perfect combination, as well as being a light alternative to bread buns. The beetroot dip adds moisture and flavour to the burger along with a great colour!

You can find the recipe here: Cauliflower Burgers

tbc x

 

Ambassador for Honestly Healthy!

hhtaimar

I am so excited to announce that from 1st March 2017 I will be a food Ambassador for Honestly Healthy!

Along with 24 other superstar ambassadors I will be providing regular recipes for the Honestly Healthy website and community that you will be able to access on the Ambassador recipe page on their website!

All recipes will be vegetarian, free from gluten and dairy and most importantly full of all the stuff that is good for you!!

I have been following Honestly Healthy for some time now and am so honoured to have been chosen as part of such a select group of foodies, nutritionists and fitness experts. I will post all recipe links on here so keep watching out for them!

Check out my bio along with the other ambassadors here:

honestlyhealthyfood.com/food/

tbc x

 

Paprika Kale Chips

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This recipe is almost as quick as going to the shop and buying a packet of crisps! But they are not fried, full of fat or salt! Three ingredients only! They taste great on their own or dunked into some hummus (my beetroot and feta dip in the picture). Great as a sharing starter or nibbles to go with drinks.

Ingredients:

A huge bunch of fresh kale
2 tbsp (smoked) paprika
2 tsp salt

What to do…

Turn your oven on to a low temperature, about 100 degrees.

Thoroughly wash the kale and pat dry with a paper towel. Tear the leaves off the thick stalk into pieces that are no bigger than your palm.

Lay a piece of baking paper on a baking tray and evenly spread the kale on the sheet. Sprinkle over the paprika and salt, you could also use any other kind of spice or chilli that you like.

Place in the middle of your oven for 35-40mins, until the kale is completely dry and crispy.

Enjoy you healthy snack!

tbc x

Buckwheat & cashew butter granola

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Buckwheat – those little round seeds that make the texture of the granola so crispy and wonderful. Buckwheat despite the name is actually gluten and wheat free. I have made granola many times but this is by far my favourite. Plus it takes less than 20 minutes from start to finish, and will save you consuming so much sugar that you find in shop bought granolas. Pimp up your smoothies with a sprinkle of this or serve simply with some ice cold nut milk. Delicious (if I do say so myself)!!

Dry Ingredients:

1 1/2 cups buckwheat
2 cups large oats
1 cup desiccated coconut
1 cup chopped pecans
1/3 cup chopped almonds
1 tsp cinnamon
1 tsp maca
1 tsp salt

Wet Ingredients:

1/2 cup coconut oil
1/2 cup maple syrup
1/4 cup rice malt (or honey)
1 tbsp cashew butter

buckwheatgranola5

What to do…

First turn your oven on to 180 degrees. Then combine all of the dry ingredients in a large mixing bowl. Chop your nuts into pieces but make sure they are to too tiny, you want them to add some texture to the granola.

Next put the coconut oil in a small saucepan to melt on a low heat. Once melted and completely liquid, add the remaining wet ingredients. Use a whisk to combine them together.

Gradually add the wet mixture to the dry mixture, stirring as you go. Line a baking tray with baking paper ( you may need 2 trays to spread out the mixture. Pour the granola mixture onto the tray and spread evenly with a spoon. You want the mixture to be about a centimetre thick…any thicker and it wont cook underneath.

Place in the oven for 20 minutes, check halfway that it is not burning in any areas, you amy need to turn the tray. Remove the granola from the oven when it has turned a golden colour all over.

Leave to cool before removing from the tray so that the clumps of granola stick together. Store in a jar and enjoy!

tbc x

Cauliflower and Apple Soup

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In the winter soup is one of my favourite things to make. Its super easy, and will keep in your fridge for upto a week! I have tried so many variations but the cauliflower in this recipe makes such a creamy soup you’ll be amazed it has no milk or cream in it! For this I used one regular and one broccoflower (the green spikey one) but you could use just the regular cauliflowers. The apple adds a tangy depth of flavour! Try topping it with toasted nuts or seeds to give that extra crunch!

Ingredients:

2 heads of cauliflower
2 tbsp coconut oil
1 tsp turmeric
2 tsp smoked paprika
1 large green apple
1 litre of vegetable stock
salt and pepper

What to do…

Heat your oven to 170 degrees and line a baking tray with foil. Using a sharp knife, chop of the stalks of the cauliflowers and break up the florets into pieces, no bigger than a golf ball size.

Spread your cauliflower onto your baking tray (you may need to spend them over two trays). Pour the coconut oil over the cauliflower, sprinkle with a generous pinch of salt and pepper. Then add the paprika and turmeric to the tray. Toss everything with your hands to ensure the cauliflower is evenly coated with the oil and spices. Place the tray in the oven and bake for 20 minutes. The cauliflower florets should be soft and very slightly browned.

Remove the cauliflower from the oven and transfer to a large saucepan, reserving a cup full of the smaller florets for garnishing. Grate the apple (including the skin) on the large part of your grater. Add the apple to the saucepan, and cover with 1 litre of vegetable stock.

Turn on the heat and bring the saucepan to a boil. I find it easier to do the next step in batches. Transfer 1/3 of the mixture at a time to a blender or food processor. I use my NutriBullet for this as it is really great at making sure there is no lumps, and makes the soup really creamy. Once you have blended all of the soup, return it to the saucepan and heat through.

Transfer the soup to bowls and top with the reserved florets of cauliflower to add some texture. Drizzle with olive oil and a sprinkle of salt to serve.

Enjoy your super easy and wonderfully cosy bowl of soup.

tbc x

Green Fennel Juice

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Easy peasy green juice, made from lots of veg so it contains very little sugar compared with a fruit juice. These quantities make a large bottle (around 1 litre) that you can keep in the fridge for a couple of days.

Ingredients:

1 cucumber
2 apples
1 fennel
2 large handfuls of kale (or similar green leafy veg)
1 lemon, skin and white removed before juicing
1 large knob of ginger

What to do…

Make sure you wash all of the fruit and vegetables really well before juicing. For this recipe you will need a juicer, I know they are a pin to clean but making a big quantity of juice like this really makes it worthwhile.

Chop the apple and fennel into quarters and place in the juicer with the remaining ingredients. Remember to chop the skin and white part beneath the skin of the lemon off, otherwise it will make your juice really bitter. The ginger you can leave the skin on, its where all the goodness lies!

Once all of your fruit and vegetables have gone through the juicer, transfer the mix into a large jug or even better a jar, and give it a really good stir or shake to combine all of the ingredients.

Now you have green juice for days!

tbc x

sweet potato noodles with sesame tofu

sp-noodles

A delicious and nutritious take on a Japanese style noodle dish but without the noodles! The sweet potato makes a great gluten free alternative and goes really well with the miso flavour. I love tofu, but to be honest it tastes pretty bland if you do nothing with it. Coating it in sesame seeds and gently frying in coconut oil makes it crunchy on the outside while still being silky smooth on the inside.

Ingredients:

1 sweet potato
1 pack tofu
1 egg
2 tbsp sesame seeds
2 tbsp quinoa (or other gluten free) flour
2 tbsp coconut oil

For the miso dressing:

2 tbsp miso paste
1 tbsp tahini
juice of 1 large lime or lemon
2 tsp maple syrup
1 tbsp soya sauce

What to do…

Wash and peel your sweet potato. Using the wide setting on your spiraliser make the sweet potato into thick noodles and set to one side. Chop the tofu into large thick chunks. In a bowl whisk the egg with a pinch of salt and pepper. In a second bowl mix the sesame seeds and flour.

One at a time, dunk the tofu pieces into the egg, then toss in the flour mixture to coat. Set on a board or plate.

Make your dressing by adding all the ingredients to a jar and shaking well until completely mixed.

Heat a frying pan on medium heat, add a tbsp of coconut oil, once melted, add the sweet potato noodles. Heat and stir continually for 10 minutes or until the noodles have started to soften but not brown.

In a second frying pan add the other tbsp of coconut oil and heat on high. Once hot, gently add the tofu pieces and fry. Turn to fry on each side for 2 minutes, until brown and crispy all over.

When the noodles are almost cooked, add 2-3 tablespoons of the miso dressing to the pan and toss to coat.

Serve the noodles in a bowl, top with the fried tofu and a little more dressing if needed. Finish with a squeeze of lime and some chopped coriander.

YUM!

tbc x